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Best Easy Fall Pasta Salad with Apple Cider Vinaigrette

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A quick and forgiving fall pasta salad featuring roasted butternut squash, tangy apple cider vinaigrette, and creamy goat cheese. Ready in under 30 minutes, it’s perfect for busy weeknights and gets even better the next day.

Ingredients

Scale
  • 8 ounces short pasta (fusilli, rotini, or farfalle)
  • 2 cups butternut squash, cubed (1/2-inch cubes)
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil (plus 1 tablespoon for roasting squash)
  • 4 ounces goat cheese, crumbled
  • 1/3 cup dried cranberries
  • 1/4 cup pumpkin seeds (pepitas), toasted
  • 4–5 fresh sage leaves, chopped (optional)
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread in a single layer and roast for 20-25 minutes, flipping halfway, until golden and caramelized.
  2. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and rinse with cold water to stop cooking.
  3. In a small bowl, whisk together apple cider vinegar, maple syrup, and Dijon mustard. Slowly drizzle in 1/4 cup olive oil while whisking constantly to emulsify. Season with salt and pepper.
  4. In a dry skillet over medium heat, toast pumpkin seeds for 2-3 minutes until fragrant and starting to pop. Remove from pan immediately.
  5. In a large bowl, combine cooled pasta, roasted squash, dried cranberries, and chopped sage (if using). Pour dressing over and toss gently to coat.
  6. Gently fold in crumbled goat cheese and toasted pumpkin seeds, reserving some for garnish. Adjust seasoning with salt and pepper.
  7. Let salad rest for at least 10 minutes before serving to allow flavors to meld. Garnish with reserved goat cheese and pumpkin seeds.

Notes

For best results, cook pasta al dente and rinse with cold water. Let the salad rest at least 10 minutes before serving. If making ahead, leave off goat cheese and pumpkin seeds until just before serving. To refresh leftovers, add a splash of apple cider vinegar and a drizzle of olive oil.

Nutrition

Keywords: fall pasta salad, apple cider vinaigrette, butternut squash, quick dinner, weeknight meal, vegetarian, goat cheese, maple syrup

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